出汁漬け（オクラの鶏塩出汁漬け）｜夕方食堂さんのレシピ書き起こし
Evening cafeteria Time required : 20minutes
和え物（大根と塩昆布とカニカマボコの和え物）｜あさごはんチャンネルさんのレシピ書き起こし
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Ingredients
- Japanese white radish : 1/5
- 塩 : 小さじ1/3
- カニカマボコ : 適量
- (A) Salted kelp : 大さじ1
- (A) Sesame oil : 大さじ1/2
- (A) Noodle soup : 大さじ1
Time required
20minutes
Procedure
-
1)
Prepare the radish
00:00
Peel the daikon radish and cut into small pieces.
put in a bowl.
Add salt and knead.
Leave it for about 10 minutes and squeeze out the water with your hands.
Drain. -
2)
soften
01:17
Add crab sticks and (A) to 1 and mix.
Let rest in refrigerator for 30 minutes. -
3)
Serve
02:12
Completed with 2 on a plate.
Point
・By cutting the daikon radish as thinly as possible, the flavor will be absorbed more easily.
・The time required does not include the time to rest in the refrigerator for 30 minutes.
・By letting it sit in the refrigerator for 30 minutes, the flavors will soak in and it will be delicious.
・You can add Japanese pepper to finish if you like.
・You can add mayonnaise when mixing if you like.
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